The buttermilk tenderises the chicken, while the spices and
crispy coating creates the perfect crunchy chicken.
Particularly great because there is no fatty frying!!!
Particularly great because there is no fatty frying!!!
This makes a great snack!
Or main meal, served with a simple salad,
of potato, rocket and/or coleslaw.
INGREDIENTS (Serves 4 to 6)
500ml Buttermilk
12 Chicken Drumsticks
1 Tsp Sea Salt
1/2 Tsp Ground Chilli Powder or Flakes
1/2 Tsp Cracked Black Pepper
1 1/2 Tsps Chinese Five Spice Powder
2 Cups Panko Japanese Breadcrumbs
METHOD
Stir together the buttermilk, chilli, and five spice in a non metallic bowl.
Add the drumsticks, toss to coat well, and marinate in the fridge for 4 hours until overnight.
Preheat the oven to 190 degrees Celsius and remove the drumsticks from the fridge.
Line a large baking tray with baking paper.
Put the breadcrumbs in a large bowl and season with salt and pepper.
Working one drumstick at a time, lift it our of the marinade, coat evenly in the breadcrumbs and place on the tray.
Bake in the oven for 40 to 45 minutes, or until golden brown and cooked through.
Serve with a simple rocket or potato salad and/or coleslaw.
These drumsticks are great hot or cold. You can also use thigh fillets with the skin on.
Salad links below:
No comments:
Post a Comment